Crispy Pata (Filipino Crispy Pork Leg)

🧂 Ingredients

• 1.5 kg Pork leg (trotter), bone-in
• enough to cover Water
• 3-4 Bay leaves
• 1 tablespoon Whole black peppercorns
• 1 tablespoon Salt
• as needed Vegetable oil or other neutral oil
• 1/4 cup Soy sauce
• 1/4 cup White vinegar
• 2-3 cloves Garlic
• to taste Chili peppers (like bird's eye)

👨‍🍳 Instructions

1. 1

   Prepare the pork leg for boiling. Place the cleaned pork leg in a large pot. Add enough water to completely submerge the pork leg. Add the bay leaves, whole black peppercorns, and salt.

2. 2

   Boil the pork leg until tender. Bring the water to a rolling boil over high heat, then reduce the heat to medium-low, cover, and simmer for approximately 1.5 to 2 hours, or until the pork is fork-tender. Skim off any scum that rises to the surface during the first few minutes of boiling.

   ⏱️ 1.5 - 2 hours
3. 3

   Cool and dry the pork leg thoroughly. Carefully remove the boiled pork leg from the pot and let it cool slightly. Pat it completely dry with paper towels. This is a crucial step for achieving crispy skin; any moisture will prevent it from crisping up properly. For best results, refrigerate the dried pork leg uncovered for at least 1 hour, or even overnight, to further dry out the skin.

   ⏱️ 1 hour (minimum)
4. 4

   Heat the oil for deep frying. Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 4-6 inches deep. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small piece of pork skin should sizzle vigorously and float to the surface immediately when dropped into the hot oil.

5. 5

   Deep fry the pork leg until crispy. Carefully lower the dried pork leg into the hot oil, ensuring it is fully submerged. Fry for about 20-30 minutes, turning occasionally, until the skin is deeply golden brown, puffed up, and crackling. Be cautious as the oil may splatter. Adjust the heat as needed to maintain the oil temperature.

   ⏱️ 20 - 30 minutes
6. 6

   Drain and rest. Remove the Crispy Pata from the hot oil using tongs or a spider strainer and place it on a wire rack set over a baking sheet to drain any excess oil. Let it rest for about 10-15 minutes before serving. This allows the skin to become even crispier.

   ⏱️ 10 - 15 minutes
7. 7

   Prepare the dipping sauce (sawsawan). In a small bowl, combine soy sauce and white vinegar. Stir in minced garlic and sliced chili peppers if desired. Taste and adjust seasoning.

8. 8

   Serve. Present the Crispy Pata whole or chopped into serving pieces. Serve immediately with the prepared dipping sauce on the side.

💡 Pro Tips

• ✓Ensuring the pork leg is completely dry before frying is paramount for achieving that signature crispy skin. Consider air-drying it in the refrigerator overnight.
• ✓Use a deep pot and plenty of oil for safe and even deep-frying. Monitor the oil temperature closely; too low and the skin won't crisp, too high and it will burn before the inside is heated through.
• ✓The crackling, crispy skin is the star of Crispy Pata. Don't rush the frying process; aim for a deep golden-brown color and audible crackles.
• ✓The boiling liquid can be strained and frozen for future use as a flavorful pork broth.

🔄 Variations

• Garlic Crispy Pata: Add several cloves of garlic (whole or smashed) to the boiling liquid. You can also add fried garlic bits to the dipping sauce.
• Boneless Crispy Pata: While less traditional, some recipes involve deboning the pork leg after boiling and before frying for easier eating.

🥗 Nutrition

Per serving